Italian Stuffed Peppers

Disclaimer: I’m not Italian. Not even an ounce. I used some Italian flavors I love in this dish and that’s where it got it’s name. It’s hard naming random recipes. That is all.

Moving on…

I love stuffed peppers. And by love, I mean loooove. So I made some. And they’re awesome. They’re grain free, dairy free and gluten free. If that’s not your thing, don’t let that discourage you, I’ll add some ideas to make it more for your liking below!

Before you start cooking, make your cauliflower rice. It’ll just make life easier. I like life being easy sometimes. Roughly chop 1/3 head of cauliflower and place into a blender or food processor. Pulse until the cauliflower resembles rice. Set aside.

In a large pan over medium heat, cook onion and brown the beef. Be sure not to overcook the meat, as it’ll continue to cook in the oven.

Stuff each pepper half with the filling and place into baking dish. Add any remaining filling to the dish. Cover with foil and bake for 40 minutes. (This will leave peppers to have a subtle crunch, cook longer for them to be more tender.}